Frugal Foodie Mama: Foodie on a Budget- Italian Marinated Flank Steak with Fresh Herbs

Sunday, June 10, 2012

Foodie on a Budget- Italian Marinated Flank Steak with Fresh Herbs

During my most recent visit to the local farmers market, my husband and I purchased flank steak from a local cattle farm.  Flank steak is not usually the most desirable cut of beef, I know.  But it is extremely affordable and with the proper marinating, can be just about as tender as a filet mignon.  The farm we purchased our steak from raises grass-fed cattle, free of growth hormones and antibiotics- what I like to call the “good stuff”. 

In a prior visit to the market, I had picked up basil and parsley plants from a local greenhouse and a jar of local honey. 
So what can I make with grass-fed flank steak, my own basil and parsley, and local honey?  An amazing Italian Marinated Flank Steak with Fresh Herbs.  This flank steak has a great flavor (no steak sauce needed) and is so tender that a steak knife is not required.  Just in time for the summer grilling season. 

To make my Marinated Flank Steak, you will need:
  • 1.5 lb flank steak
  • 1 small shallot (or 2 cloves of garlic), finely chopped
  • ½ cup olive oil
  • ½ cup of red wine (or balsamic vinegar)
  • ¼ cup soy sauce
  • ¼ cup local honey
  • 7-8 fresh basil leaves, finely chopped
  • Small handful of fresh parsley leaves, chopped
  • ½ tsp of black pepper
  • Salt & pepper, to taste

Whisk together the shallot (or garlic), olive oil, red wine (or balsamic vinegar), soy sauce, honey, basil, parsley, and black pepper in a small mixing bowl.  

Pierce both sides of the flank steak repeatedly using a fork.  Place the flank steak in a gallon size freezer bag.  Pour the marinade mixture over the steak in the bag and seal.  Massage the marinade into the steak, and then place in the fridge.  I marinated my flank steak for 8 hours, but you could marinate it anywhere from 2 hours to overnight.  Once the steak is marinated, take it out of the bag and season it with salt and pepper.  Cook over a hot grill for about 4-6 minutes on each side.  It is best to cook a flank steak medium-rare to medium.  Cooking it more done than medium will result in a tougher steak.  When the flank steak is cooked to your preference, let it rest on a cutting board for about 10 minutes before slicing.  This will ensure that that the juices stay put where they are supposed to be- in the steak.  Slice the steak in ½ inch slices diagonally against the grain of the steak, and serve immediately.


  1. i am in love with this post! being from Alberta originally, i have a special place in my heart for steak. especially grass-fed, small production, farmer's market steak. i also love how you utilized a cut of meat that often goes over-looked. it's funny how commodification and fetishization of certain cuts of meat or other food items make them the "darlings" of the food world. and also lots more expensive. you've done this cut proud :)

    ...and you've cooked it perfectly ;) can i come over for dinner next time?

    Thank you for sharing your post with us this past week @ The Wednesday Fresh Foods Blog Hop. We hope to see you again next Wednesday with another seasonal post :)

    xo, Kristy.

  2. I think we are going to try and make this later this week. Looks delicious.

  3. I just saw this on Saturday Dishes! Thanks for posting! It caught my eye as I just posted another flank steak marinade - maybe we should swop ideas? Yours looks delicious - will have to try it on my next flank steak! Have a fab day, Ruth


I love hearing from you all! I read each and every comment & almost always respond if you are not a no-reply commenter. :) Please check your settings & make sure you have a public email connected to your account so I can connect with you better.